does anybody know how to cook frozen tamales (wrapped in corn husk)...

R

rvb

Well-known member
? i bought a bag of em not realizing that there were no directions. i'd really like not to fry them. tia. (or should it be aunt.)

today's imponderable: this morning laur told me to put in my hearing aids cause she couldn't hear me.

 
You can also grill them if you want... outdoor grill, not sure how an indoor

Forman grill would work for ya! ;o) Glad to see you, Rick.

 
I would thaw them first and then

place them in a steamer, but you want to set them up vertically and they shouldn't be standing in water. Mine always take much longer than the instructions say. Figure an hour at least. Yum!

 
If they are cooked, steam till hot,or cover with a damp towel and heat in oven till hot. . .

taking the towel off after awhile so that the towel doesn't get scorched.

If they are not cooked, you will need to steam them upright as Dawn_MO advises and they can indeed take alot longer than expected. Mine usually take 1-1/2 hours or longer, but I usually really pack my steamer. Keep a teakettle of water hot to replenish water in the steamer as necessary. If you only have a few, the tamales should not be as long as mine to heat up.

 
Speaking of tamales, the December Fine Cooking has a recipe that really looks good. I may finally

actually try making some. Instructions and pictures look easy to follow.

 
Here is one that I still want to try REC: Chicken Tamales

We will still make our red chile pork ones, but I want to try this method for chicken.

Recipe courtesy Ingrid Hoffmann for Food Network Magazine
Prep Time: 10 min Inactive Prep Time: 35 min Cook Time: 25 min Level:
Easy Serves:
12 servings

Chicken Tamales

14 large corn husks (available at Latin markets and many grocery stores)
1 2- to 3-pound rotisserie chicken, skin removed and meat shredded (about 6 cups)
1 cup shredded Mexican-blend cheese
1/2 cup chopped fresh cilantro, plus more for garnish
1/2 cup frozen green peas
1/2 cup pimiento-stuffed green olives, drained and halved
2 cups bottled green salsa
2 cups self-rising yellow cornmeal mix

Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.

While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.

Remove 2 corn husks from the water. Tear into 12 thin strips for tying up the tamales; set aside.

Unfold a soaked husk, wide-end up, on a work surface. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.

Roll up the tamale jelly roll-style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks, filling and ties.

Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot. Arrange the tamales upright (closed-end down) in the basket. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.

Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.

http://eat.at/swap/forum1/105820_This_is_the_tamale_recipe_that_we_made__REC_Tamales

 
You must log in or register to reply here.
Back
Top